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| Quality analysis of virgin olive oils from four introduced varieties in Liangshan |
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| KeyWord:Liangshan olive variety virgin olive oil quality analysis |
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| Abstract: |
| The acid values, peroxide values, contents of α-tocopherol, stigmasterol and β-sitosterol and fatty acid compositions of virgin olive oils from four introduced varieties(Frantoio,Ottibratica, Arbequina,Chenggu 32) in Liangshan were analyzed,and the qualities of these virgin olive oils were synthetically evaluated by principal component analysis(PCA). The results showed that the four virgin olive oils exhibited lower acid value and peroxide value. The contents of α-tocopherol and β-sitosterol of Chenggu 32 were the highest among the four varieties, reaching 164.48 mg/kg and 1 149.59 mg/kg, respectively, however, the contents of stigmasterol had no obvious difference except for Ottibratica. Also there was no obvious difference in fatty acid compositions of the virgin olive oils from four varieties,and the contents of unsaturated fatty acids and saturated fatty acids were 77.34%-82.17% and 17.09%-18.87%,respectively. Synthetical evaluation indicated that Ottibratica had the best quality among virgin olive oils from the four varieties. |
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